Summer Dessert Recipe: French Macaron Cookies

Image via:  The Taste of Life by Ollie Bo

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Servings: 35

Ingredients

For the Macarons:

1. 1 cup of Confectioner’s Sugar
2. ¾ cup of Almond Flour
3. 2 large Egg Whites, room temperature
4. Pinch of Cream of Tartar
5. ¼ cup of Superfine Sugar

 Some Suggested Fillings:

1. Preserve Filling: Any type of Seedless Jam
2. Chocolate Ganache
3. Buttercream Filling

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Directions

1. Preheat your oven to 325 degrees Fahrenheit.
   Take the confectioners’ sugar and pulse it along with the almond flour in a food processor until they become a combined mixture. After they have been pulsed thoroughly, sift the new mixture at least 2 times to make sure the powder has no clumps and is smooth all the way through.
2. With a mixer, whisk together the eggs whites on a medium speed until the mixture becomes foamy. Then add in the cream of tartar, and whisk again until soft peaks begin to form. Reduce the speed of the mixer to a low speed, and add in the superfine sugar. Turn up the speed to high and whisk until stiff peaks form (which should take about 8 minutes).
3. Take the previous flour mixture and sift it once more but over the egg whites mixture. Fold the mixture until it becomes smooth and shiny. Move the batter into a pastry bag that has a ½ inch plain-round top, and pipe ¾ inch rounds, 1-inch apart on a lined parchment baking sheet. (Drag the pastry tip to the side of the rounds rather than trying to form peaks)
4. Next for summer dessert, after you have filled the entire sheet, tap the bottom of each of the rounds so the trapped air is released. Then let the rounds sit for about 15 minutes at room temperature. Place one baking sheet in at a time, rotating them half way through until the macarons are firmed and crisp (about 10 minutes). After each batch, increase the heat to 375 degrees then after about 5 minutes reduce the heat to 325 degrees.

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1. After the macarons have baked for the intended time and become firm like they should then take them out and let them cool on the baking sheets for 2-3 minutes, then move them to a wire rack. (If the macaron stick to the parchment- which they are prone to doing-spray some water underneath the hot parchment sheet, and the steam should help the macarons come off easier)
2. Now time for putting together the cream filling and cookie halves; take two of the rounds from off of the wire rack and scoop out a teaspoon sized filling that you prefer and place the filling on one round then place the other on top, then Enjoy! Or you can preserve them by stacking them on parchment paper and wrap in plastic then placing them in the freezer for at the most 3 months if you desire.

Most of us have to agree that we love to have the sweets within our lives.  And with this summer dessert recipe you will definitely get just that.  French Macaron cookies have the crisp yet soft texture that your mouth will just crave for.  And you do not have to just choose one flavor but these cookies can be pistachio, green tea, raspberry, turtle, pecan, and the list goes on.  Go Stagetecture readers and try this recipe on your family, plus these cookies can be frozen and preserved for some time.  Just another perk from the French Macarons.

For more cookie recipes on Stagetecture, click here.